Fresh Apricot Pudding

1 oz butter
8 oz fresh apricots
4 oz self-raising flour
4 oz fine white breadcrumbs
4 oz shredded suet
2 tblsp granulated sugar
2 eggs
little milk to mix
2tsp Demerara sugar
How to make fresh apricot pudding:
  • Well butter a 2-pinch pudding basin ; line bottom and sides with stoned and halved apricots placing skin sides next to basin.
  • Mix flour and breadcrumbs, adding pinch salt, then add suet and sugar and mix thoroughly.
  • Stir in the beaten eggs with a little milk, and stir well until eggs are evenly blended. Add a little more milk to make a stiffly dropping consistency.
  • Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then put in the pudding mixture, smoothing the top.
  • Cover with buttered paper, tied on tightly, but loosely fitting to allow pudding to rise. Simmer gently for 2 hours.
  • Turn out carefully, to disturb apricots as little as possible and serve with Apricot Sauce.

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